Categories: Breads 
      Yield: 6 servings 
  
           Jim Vorheis 
  4 3/4 c  To 5 3/4 cups unsifted flour 
    1/2 c  Sugar 
      1 ts Salt 
      2 pk Dry yeast 
      1 c  Potato water 
    1/2 c  Margarine 
      2    Eggs, room temperature 
    1/4 c  Mashed potatoes, room 
           -temperature 
      1 c  Seedless raisins 
  
  In a large bowl thoroughly mix 1 1/2 cups flour, 
  sugar, salt and undissolved yeast.  Combine potato 
  water and margarine in saucepan. Heat over low heat 
  until liquid is warm - the margarine does not need to 
  melt. Gradually add to dry ingredients and beat for 2 
  minutes at medium speed with electric mixer, scraping 
  bowl occasionally. Add eggs, potatoes and 1/2 cup 
  flour, or enough flour to make a thick batter.  Stir 
  in raisins and enough additional flour to make a soft 
  dough.  Turn out onto floured board. Knead until 
  smooth and elastic, about 10 minutes. Place in greased 
  bowl, turning dough to grease.  Cover and let rise 
  until doubled in bulk. Punch dough down.  Turn out 
  onto lightly floured board. Divide dough into 4 equal 
  pieces. Shape each piece into a slender loaf, about 8 
  1/2 inches long. Put 2 loaves, side by side, in each 
  of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. 
  Cover.  Let rise in warm place, free from draft until 
  doubled in bulk.  Bake in preheated 375 F oven for 35 
  minutes, or until done. Remove from pans and cool on 
  wire racks. 
   
  Colorado Cache Cookbook (1978) From the collection of 
  Jim Vorheis